Ingredients

• 3 cups of all purpose flour
• 1-1/2 cups of sugar
• 1-1/2 teaspoons of baking powder
• 3/4 teaspoon of baking soda
• 3/4 teaspoon of salt
• 1/2 teaspoon ground cinnamon
• 2 mashed over-ripe bananas
• 1 cup of sour cream
• 3 eggs
• 6 tablespoons butter, melted

• Streusel 
• 1/3 cup of flour
• 3 tablespoons of brown sugar
• 1/4 teaspoon ground cinnamon
• 1/3 cup of sugar
• 3 tablespoons cold butter
• 1/2 cup of chopped pecans

 

Directions

1. Preheat oven to 350°. In a large bowl, combine first six ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened.
2. Fill  paper-lined  muffin cups two-thirds full.
3. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops of muffin cups
4. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield:  18 muffins.